How to Make Roasted Baby Butternut Squash
- Cut tops and bottom stem area of squash and half lengthwise
- Place in small 9x9 casserole skin side down.
- Drizzle with olive oil and sprinkle sage, thyme, salt and pepper over the top.
- Bake at 375 for 45 minutes.
- Eat flesh out with a spoon (that's how I do it anyway!)